The BBQ Wars...to begin later this month

[Curval]

Texas vs Kansas City.

A BBQ knock down drag 'em out contest.

So far though, without so much as a match being struck, Kansas City has a HUGE lead over Texas.  The reason...no entries in sight.

You see, I put up a challenge a few weeks ago in which I would accept recipies and cooking instructions for the best of both regions...I know, I know...Kansas City is in Missouri and Texas is in..well Texas...BUT

My good friends Toad and Rude actually put in a tremendous effort and I suspect that all my home-grown rubs and sauces will be on their way via Federal Express in a day or two (I e-mailed the Fed Ex account number today Toad.)  You see...they went and bought a whole bunch of stuff for me to use, sample and determine which I thought would be best.  They even got me a book on how to best smoke the meat...and Toad even offered to buy the smoker for me, but shipping was going to be ludicrous.

In turn I promised to mail them a draft.  

They are a trusting sort in KC apparently...but good judges of character.

Now Texas...up to you guys.

I have actually sampled Texas ribs..and quite honestly they were awesome.  But, the locals who attended the feast claimed that the ones I had were mediocre at best.  But, that is gonna be the only basis upon which I can judge Texas BBQ...I won't have anything else to go on.

So, unless one of you good ol boys steps up and is willing to Fed-Ex me some local sauces and rubs, it seems that KC has a distinct advantage at this stage.

[Toad]

"Bring it on!"

Writing down what Texas don't know about BBQ would cover the whole state in pica type. Single spaced.

[Gadfly]

We don't give out our recipes-you gotta come visit.

[Ripsnort]

I've only eaten at restaurants specializing in BBQ food in both states, so its hard for me to judge strictly by limiting the test to that alone...however, I have come to the conclusion that KC beef kicks butt on Nebraska Corn-fed beef by a long shot.  During our 2 week vacation thru the heart land of America, we had many chances to eat both states' beef.  KC strips kick ***.

[Skuzzy]

Originally posted by Toad
"Bring it on!"

Writing down what Texas don't know about BBQ would cover the whole state in pica type. Single spaced.

Quite right.  Too many transplants here.

Now, home-grown Texans are another story.  First problem you yanks have is not knowing what good beef is.  I'd list the rest of the things you need to know, but I don't want to overload your limited grasps of the art of BBQ'ing.

Also,..true BBQ chefs never, ever, give out thier recipes.  The food, yes, but never the recipes.  Don't worry though, it is a common rookie mistake.

[GtoRA2]

What the hell! You have to come to Cali for to the REAL DEAL!


Nice gas Grill!

Some nice Bullseye!

Some nice boiled Ribs....


The add the bullseye and wrap in tin foil. Grill tell hot and serve!


YUMMY!!:D

[Curval]

Oh dear...it appears that Texas is content to sit on their "laurels" and suggest that good BBQ chefs don't give out recipes.

How sad...how very, very sad.

The rubs and sauces that are coming from KC are (with one exception) all local buy only.  I'm not asking for Grandaddy's old recipe, just some sauces from old Tex...ones you can only buy there.

[GtoRA2]

Texans KNOW they can't stand up to the California Bullseye ribs!

Kansas has its delusians! They may be better then store bought Loyds ribs, but prolly not much!

[Ripsnort]

Originally posted by Skuzzy
First problem you yanks have is not knowing what good beef is.  

Skuzzy, with all due respect, I consider calling someone a "Yank" equivelent of calling a Japanese a "Jap".  Please refrain from using that term as it was originally intended to be derogatory by the British.  Use the term "Northerners" or something more suitable.

Oh, and Texas beef (that I've tried) was much tougher than KC or Nebraska beef. Try a KC strip medium rare with alittle salt...and you'll see what I mean.

WA State beef sucks.  I'm spoiled by my midwest upbringing.

[midnight Target]

Sorry GTO, but I'm from CA and I'd rather eat BBQ in either Texas or KC. Some of the best I've ever had was a little hole in the wall in Amarillo. (Cousin was a Red Raider). Looking forward to my KC visit.

[GtoRA2]

Damnit MT!! You messing with my line!!!


SHHHHHHH!!

[Gadfly]

Is it OK to use "Damned Yankees", Rip?

OK, Curval, I will fix you up, brb.

[Curval]

Good man Gadfly.

Now we got us a BBQ contest.

[Gadfly]

This is the best, bar none, but I would guess a lot has to do with the meat you put it on:

Get the Gift Pak, with the Dry rub, reg. Sauce, and Laurens Habenaro(it isn't very hot).

Salt Lick BBQ


This is also very good stuff, get the regular BBQ sauce.

Rudy's BBQ

This one is great for Pork Chops, the ones they serve are 3-4 inches thick.  You just point out what hunk of beef you want from the huge pits as you enter.

Coopers BBQ


Those are the 3 best in Central Texas, Bar none(Well, Hot guts from Elgin are good, too, but their other BBQ is only so-so).

[Skuzzy]

Ahhh,..the store bought fixins.  Different story.

Hey Rip, I was just yankin (no pun intended) Toad's chain.  Notice I did not capitalize it (as you did)?  That would have made it a proper noun (as you have shown).  Then you should jump on me.  Well,..figuratively speaking.